Gluten-free poppy seed bagels

Start your day with a bite of deliciousness by whipping up a batch of these incredible gluten-free poppy seed bagels. Our step-by-step images make it so simple, and you can top them with all your favourite goodies!

  • 25 mins preparation plus standing
  • 25 mins cooking
  • Makes 10
  • Print


  • 3 1/3 cups gluten-free plain flour
  • 1/2 cup potato flour
  • 1/2 cup white rice flour
  • 1/2 cup buckwheat flour
  • 3 tsp dried yeast
  • 2 tsp table salt
  • 2 tsp xanthan gum
  • 4 eggs
  • 3/4 cup olive oil
  • 1 1/2 cups warm milk, plus 1 tablespoon extra
  • 2 tsp poppy seeds
  • 2 tsp sea salt flakes


  • 1
    Combine and sift flours, yeast, table salt and gum in a bowl.
  • 2
    Separate 3 of the eggs, reserving yolks. Beat remaining whole egg, whites, oil and milk in a bowl with an electric mixer on medium for 3½ minutes. Add flour mixture, 1 cup at a time, beating until smooth.
  • 3
    Turn dough onto a lightly (gluten-free) floured surface. Knead until smooth. Divide into 10 pieces. Roll each piece into a 24cm-long rope. Working with one length of dough at a time, shape into a ring until ends meet, securing ends together with a little water. Place ring on an oiled oven tray. Repeat with remaining dough. Cover with oiled cling film. Stand in a warm place for 45 minutes.
  • 4
    Preheat oven to 200°C. Grease and line two oven trays with paper. Working in batches of four, drop bagels one by one into a large saucepan of boiling water, ensuring they don't touch. Boil for 1 minute. Turn bagels over and boil for another minute. Use a slotted spoon to transfer bagels to trays. Repeat with remaining bagels.
  • 5
    Brush tops of bagels with combined reserved egg yolks and extra milk. Sprinkle with poppy seeds and salt. Bake for 25 minutes or until golden. Cool on a wire rack.
  • 6
    Serve toasted with avocado, roasted cherry tomatoes, feta and fresh oregano or spread with jam.